Adem’s gnarled staff fell to the ground with a resounding thunk. Eying the feast before him, his mouth nearly curled in upon itself in smile.
“How did you combine my two favorite things?” Was all her asked before running ahead of the group.
Growing up in Maine means I eat a lot of lobster. I know that sounds elitist, but when prices get so low it is cheaper to buy lobster instead of chicken, you end up getting it. But when it is so cheap, it often gets boring to eat steamed lobster after steamed lobster so I tend to fallback onto one of my favorites: Lobster Mac ‘n Cheese.
The secret to making smooth, velvety cheese sauce isn’t using a shelf stable mixture like Velveeta, it’s about harnessing heat to your control. Once you’ve made the base for your sauce, you should remove it from the heat entirely before mixing in the cheeses.
But the best part about this recipe is how pretentious you can make it sound thanks to throwing around terms like roux, mornay, and béchamel!
And for people who don’t like lobster, you can easily omit it and make an excellent regular mac n cheese as well!Read More